Directions

Preheat the oven to 325 degrees F (165 degrees C). Slice off the top third of the head of garlic so the tips of the cloves are exposed. Place in a small baking dish, and add just enough water to cover the bottom of the dish. Drizzle the olive oil over the top of the garlic, then cover with a lid or foil. Bake for 45 minutes.

Melt butter in a saucepan over medium heat. Mix together the flour and milk so there are no lumps, and pour into the pan with the butter. Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes. Squeeze the garlic cloves from their skin, and mash. Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.

Most Helpful Positive Review

Jun 01, 2006

This sauce was quite tasty on Gnocchi I. To begin any white sauce, I always cook the butter with the flour for a few minutes to eliminate that floury taste sometimes associated with white sauces, then add the liquid. This sauce thickened a bit more than I wanted, so I thinned it with a splash of white wine. Also, I didn't use measure the peppercorns, just used a few good turns of the pepper mill. Omitted the nutmeg, but used cayenne instead. Very good with freshly grated Parm... thanks!

Most Helpful Critical Review

Oct 13, 2011

I'm only giving it 3 stars cause if you follow the recipe it doesn't thicken untill it's cooled and it didn't have alot of garlic flavor and the pepper flavor was non existent, but with a few changes it makes a good sauce

I liked the taste of this--flavorful, but mild. I'd suggest using only 1 Tbsp of flour, since the sauce DOES get rather thick, and pepper instead of peppercorns, since I don't like eating them or picking them out. I sprinkled chicken with lemon pepper seasoning, garlic powder, and onion powder, and baked it in the oven ahead of time, then cut up and put in the sauce after it was done. I served over penne.

This recipe is fabulous and easy. It is a great garlic base that leaves plenty of room for experimentation. I agree that it asks for way too much peppercorn, I only add about 1/3-1/2, and in my opinion that flavor can be added at the table. I have tried this dish several different ways: firstly, marinade some chicken breasts in Italian dressing and grill, then dice and toss into the pasta (I like to use angel hair) serve with bread, a salad and a nice wine and you have a great date meal. I have also stirred in chopped or whole grilled shrimp, or served it on the side with shrimp scampi as well as steak. For a low fat alternative, I use 2% milk and light cheeses. Just be creative and have fun with it!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.